Mung Bean Chili Con Barley



Just in time for Autumn. When you feel a chill in the air, warm up with this hearty stew.

4 cups dry mung beans
5 to 6 quarts of water (approximately)
1 cup of barley
1 jar/can of tomato paste (7oz)
3 large carrots (diced)
3 large celery stalks (diced)
1 large onion (chopped)
2 cloves of garlic (minced)
2-3 teaspoons chopped parsley (2 if dried/3 if fresh)
2-3 teaspoons chopped basil (2 if dried/3 if fresh)
1 teaspoon smoky paprika (more if you like it smoky)
1 teaspoon chili powder (more if you like it spicy)
1 teaspoon cumin powder
salt and pepper to taste

Rinse the mung beans well and pick out any rocks or clumps of dirt. Mung beans do not need to be soaked. They cook and soften quickly.

In a large soup pot (at least 8 quarts) cook the onions, carrots, celery, garlic, herbs and spices in about 2 cups of water until they are tender. Add the mung beans, barley, tomato paste, and about 4 quarts of water. Bring to a boil. Lower heat, cover and simmer for about an hour, stirring occasionally and adding a little more boiling water as needed. The Mung Bean Chili can be served thick or thin, depending on if you want it like a stew or a soup. Garnish with your favorite cooked mushrooms, nutritional yeast, Sriracha Sauce, etc.

  2 comments for “Mung Bean Chili Con Barley

    • We do not use an instant pot but you can probably put all the ingredients in it and cook it for a little less time. Mung beans cook fast, even in a conventional pot.

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